Instant Pot Turkey Soup
Paleo & Whole30 Friendly leftover turkey soup in the Instant Pot
Prep Time10 minutes mins
Cook Time10 minutes mins
Pressurizing & Depressurizing20 minutes mins
Total Time40 minutes mins
Course: Dinner, easy, Main Course, Side Dish, Soup
Cuisine: American
Diet: Gluten Free
Servings: 4 people
Calories: 111kcal
Cost: $10
- 2 cups cooked turkey meat white and/or dark
- 1 tbsp ghee
- 1 red onion diced
- 2 carrots chopped
- 2 celery stalks chopped
- 4 garlic cloves minced
- 1/2 tsp parsley
- 5 cups bone broth
- 1/2 tsp sea salt
- 1/4 tsp black pepper
- 1/2 lemon juiced
- 1/2 cup cauliflower rice optional
Remove any bones from the turkey meat. Dice the meat.
Turn on your Instant Pot to Saute and add the ghee. Once hot, add the carrot, onion, and celery. Stir for 5 minutes, until veggies are softened.
Add garlic and parsley. Stir for 1 minute.
Turn off the Instant Pot. Add turkey, bone broth, rice, salt, and pepper. Stir and lock the lid. Cook on High Pressure for 10 minutes.
Release pressure naturally for 10 minutes. Then, vent the remaining pressure.
Add lemon juice to the pot and stir. Taste and add any extra salt & pepper, if desired.
Storage: This recipe can be stored in the refrigerator for up to 5 days in an airtight container.
Freezer: This recipe can be stored in the freezer for up to 3 month sin an airtight container.
Nutrition: The nutrition for this recipe is an estimate and the calorie count is not guaranteed. It is based on 4 servings.
Servings: This recipe should yield 4 servings.
Serving: 1bowl | Calories: 111kcal | Carbohydrates: 9g | Protein: 12g | Fat: 4g | Saturated Fat: 2g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 1g | Cholesterol: 10mg | Sodium: 433mg | Potassium: 235mg | Fiber: 2g | Sugar: 3g | Vitamin A: 5110IU | Vitamin C: 22mg | Calcium: 31mg | Iron: 0.4mg